turkey pastrami and pasta salad


  • 3/4 lb turkey pastrami, cut into 1/2 inch cubes
  • 8 oz rotini, cooked and drained
  • 2 medium carrots, chopped (I don’t like them chopped, so I shaved them)
  • 1/2 c chopped onion (I fear raw onion in salads, so I use green onions)
  • 1/2 c chopped celery (I slice it super thin)
  • 4 oz can olives, drained and sliced (do yourself a favor, go for pre-sliced)
  • 14 oz can artichoke hearts, quartered (again, pre-quartered=much faster and easier)
  • 2 Tbsp olive oil
  • 4 Tbsp white wine vinegar (I have really good vinegar…it’s totally worth it)
  • 1/2 tsp minced garlic (suck it up and do it right)
  • 1/2 tsp salt (when using salt in salads, it pays to use something other than table salt…I love Ile de Re)
  • 1/2 tsp pepper (go for the freshly ground…I like a little kick, so I went for white)


  • They were a bit extensive…I just threw it all together and I have to say it’s pretty good. Oh, and the recipe called for lettuce leaves so you can serve it on those…to me that’s just a pain. If I were going for presentation, I might consider it.

WW Nutritional Information

  • Six servings
  • 1 tsp of olive oil per serving
  • 6-7 points per serving

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